Monday, 15 November 2010

D is for... pickled daikon


Pickled daikon

Daikon (also known as mooli) is a long white root vegetable, resembling a giant parsnip in appearance and a radish in taste. I pickled my daikon the evening before the dinner party, so added extra vinegar to speed up the process, but you can do it a week before, or longer, to allow the flavours to marinate fully. Richard bought the daikon from China Town and it was a particularly enormous specimen. I tried a piece raw and found it fairly underwhelming, but once pickled, it was pleasingly tangy and refreshing. I peeled and finely sliced the daikon to about the thickness of a crisp by hand. It took me the duration of an entire episode of Mad Men that we'd taped earlier in the week. I'm sure it shouldn't normally take this long. I blame Don Draper for distracting me. A magimix would have made it the work of seconds, but it was late enough at night to be worried about waking the downstairs neighbours.

Peeled and finely sliced daikon (1 average sized or half a giant one)

for the marinade

3 finely chopped shallots
3 cloves of minced garlic
2 tbsp sunflower oil
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp soy sauce
3 tsp soft brown sugar
A large pinch of white pepper

Place all the marinade ingredients into a large tupperware box and stir until the sugar has dissolved. Check for seasoning and add salt or more sugar if needed. Toss the daikon into the marinade until fully coated. Put the lid on and leave it in the fridge up until the point you're ready to serve it with your dim sum, giving the box a shake every now and then. 

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